Description
A quick and flavorful salsa made with canned fire-roasted tomatoes, a blender, and no chopping required.
Ingredients
- ¼ medium white onion, peeled
- 2 tablespoons diced jalapeños from a can OR 1 medium fresh jalapeño (stem and seeds removed)
- 2 cloves garlic, peeled
- 14.5 oz fire-roasted diced tomatoes with garlic (e.g. Hunt’s)
- Juice of ½ fresh lime
- ½ teaspoon kosher salt
- 2 tablespoons fresh cilantro
Instructions
- Put the onion, jalapeño, and garlic into a blender (or food processor) and pulse 5–6 times until the bits are about the size you like.
- Stop, scrape down the sides, then add the fire-roasted tomatoes, lime juice, salt, and cilantro. Pulse 2–3 more times to combine everything evenly.
- Transfer the salsa to a bowl and serve it right away, or store it in a pint-sized jar to refrigerate and let the flavors deepen by the next day.
Notes
- For a mild version, use canned green chiles instead of jalapeño.
- For a hotter salsa, add 2 fresh jalapeños including veins and seeds.
- For no spice, skip the jalapeño and add red pepper flakes for a mild flavor.
- Store in an airtight container in the fridge for 3–4 days. It can also be frozen for up to 6 months.
- If you don’t have a blender, use a food processor or manual chopper.
- For a different taste, replace cilantro with fresh parsley or omit it if not preferred.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 10
- Sugar: 2g
- Sodium: 115mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
